Green Mangorita

Alyson Stringer (originally from July/August 2005 Weekend magazine)
Yield: 12 servings

Comments/Memories

1 cup fresh lime juice (about 8 limes)
1 3/4 Cointreau or triple sec
3 cups tequila
1 cup bottled mango nectar
1/4 cup blue Curaçao
Kosher salt

Combine first five ingredients in a large pitcher and chill until ready to serve. To salt the rim of a glass, run a lime wedge around the lip to moisten it and dip the glass in a plate of kosher salt. Pour mangoritas into glasses filled with cracked ice.